Tuesday, November 15, 2011

Roasted Vegetables

This is my favorite way to prepare many vegetables:

Pick one or a mix of a few types, being mindful that different veggies may have different cook times -

Snap tough ends off asparagus or green beans.
Cut large Brussels sprouts in half.
Cut large veggies into bite sized pieces, such as fingerling potatoes from Sage Mountain Farm, carrots, parsnip, rutabaga, turnip, beets, broccoli, cauliflower, eggplant, squash, bell peppers, onion...

Drizzle lightly with olive oil, season with sea salt & freshly ground pepper, and toss to coat. Roast on a baking sheet or in a roasting pan at 400° until well cooked, stirring occasionally.  Asparagus cooks fast (10 minutes or less), root veggies and winter squash can take awhile (45 minutes or so)…

Add additional flavors after roasting-
  • drizzle with balsamic vinegar or port reduction
  • toss with your favorite vinaigrette, fresh herbs, and/or mustard
  • add a squeeze of lemon
  • top with shaved Parmesan ribbons or citrus zest

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